As is Eater’s annual tradition, we’re closing out 2017 by surveying local food writers (including our own staff and contributors) on various restaurant-related topics, and we’re publishing their responses in these final days of the year. Readers, please feel free to chime in with your own thoughts in the comment section below.
Today’s questions: What were your top restaurant newcomers and standbys of 2017?
Restaurant Newcomers:
Michael Gardiner, San Diego CityBeat: It is rare that a restaurant bursts on the scene at the top of its category but that’s what happened with Menya Ultra in the Convoy District. When Menya Ultra arrived in a town in an area already silly with ramen things suddenly got very serious and very real. If that wasn’t the most-talked-about opening of the year Born & Raised in Little Italy certainly was. Perhaps the best restaurant newcomer of 2017 was a change of chefs at an existing spot: Patrick Ponsaty at 1500 Ocean in the Hotel Del Coronado.
Caron Golden, San Diego Foodstuff: If you love sushi, then Himitsu in La Jolla is your destination. Chef Mitsu Aihara was trained by Chef Ota of Sushi Ota yet brings a refreshing newness to a very traditional cuisine—including a Latin-Japanese fusion in his non-sushi dishes. I also get a kick out of Nomad Donuts’ new location, which includes a wood-fired oven to create Montreal-style bagels.
Candice Woo, Eater: Can’t stop won’t stop Menya Ultra Ramen, which is still thrilling crowds with its next-level bowls of ramen. But for dinner and a floor show, it’s hard to top the majesty of Born & Raised.
Frank Sabatini, San Diego Uptown News: Hundred Proof (Brad Wise’s followup to Trust). More than a big, voguish watering hole, it’s where something as simple as marinated, charred chicken thighs somehow rival all other preparations, and the lemon meringue shake (with or without the gin) will turn non-dessert eaters into shameless gluttons. And of course, who can sneeze at the opulent gamble Born & Raised has taken?
Edwin Real, Eating and Drinking in San Diego: The obvious answer is Born & Raised. But I'm stoked that Hundred Proof opened in 2017.
Restaurant Standbys:
Michele Parente, San Diego Union-Tribune: Barbusa for the perfect lunchtime meeting place in Little Italy, Et Voilà for when I want to feel like I’m in Paris, Crack Shack for when I have visitors in town from New York. Rakiraki for when my soul needs some comfort in a ramen bowl.
Caron Golden, San Diego Foodstuff: I fell in love with Ambrogio15 this year. The owners are absolutely charming and make you feel completely at home. They turn out one of the best pizzas in San Diego, Milanese style with a super thin crust and delicious toppings. Galaxy Taco is a regular standby. They make fabulous Micheladas, you can’t beat their house-made guac, and I could eat their lengua tacos all day long. I also have been enjoying the innovative food at Garden Kitchen. Every day the menu changes since they get their ingredients mostly from local farms, but anything made that includes their carrot marmalade is fine by me.
Barbarella Fokos, SD Reader: Unfair, I have too many. Off the top of my head in this moment: Starlite (always Starlite), Solare, Cucina Sorella, Bleu Boheme, Buona Forchetta, Bo-Beau Kitchen, Izakaya Masa, Tajima, 3rd Corner, Small Bar, Cantina Mayahuel, Yakyudori, Brazen BBQ, Kensington Cafe, Wine Vault & Bistro, I could do this forever.
Erin Jackson, Thrillist: Cheba Hut, Prepkitchen, The Kebab Shop, and Hodad's are always there for me when I need them (which is often).
Frank Sabatini, San Diego Uptown News: Et Voila French Bistro for the ridiculously rich mushroom ravioli; Tajima for spicy ramen; La Vecindad for longaniza tacos; Pomegranate Russian-Georgian Restaurant for the salad sampler and vereniki; and Kindred for whenever that hankering strikes for vegan food.
Jackie Bryant, Eater: Little Lion Cafe for brunch, casual lunch and dinner—so, basically, everything. You could find me there many days of the week. If I wanted to kick it up a notch, especially to add cocktails, Trust was the move. You are never 100% sure what you’ll find in the specials, but you know it’ll be good.